Shrimp Saganaki with Crispy Bread
Pan-seared shrimp in a silky tomato-feta sauce, served with crusty baguette for soaking. Dinner on the table in 20 minutes, pure Greek comfort.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 42g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 can (14.5 oz) canned crushed tomatoes
- ¾ cup feta cheese, crumbled
- 3 cloves garlic cloves, minced
- ½ cup white wine (or chicken broth)
- 1 piece fresh baguette, sliced
- 2 tbsp fresh oregano (or 1 tsp dried)
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 2
Season shrimp with salt and pepper, then sear for 90 seconds per side without stirring. Remove to a plate.
- 3
Add minced garlic to the same skillet and cook for 30 seconds until fragrant, stirring constantly.
- 4
Pour in wine, scraping up any browned bits. Simmer for 1 minute, then add crushed tomatoes and oregano.
- 5
Return shrimp to the skillet and fold in crumbled feta. Simmer for 2 minutes until cheese starts to melt and sauce thickens slightly.
- 6
Serve immediately with warm sliced baguette on the side for dipping in the silky tomato-feta sauce.
Tools you’ll need
- 12-inch skillet
- wooden spoon or spatula
- cutting board
- knife
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